Gambas al Ajillo
★★☆☆☆
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined, tails intact
- Kosher salt
- 1/4 cup thinly sliced garlic
- 1 1/4 cups extra-virgin olive oil
- 1 small dried hot red chili, seeded and crumbled
- 1/2 cup minced parsley
- 2 Tbsp dry sherry (such as manzanilla)
- 1 tsp finely grated lemon zest
- Crusty bread, for serving
Instructions
- 1. Toss shrimp with 1 teaspoon kosher salt. Let stand for 10 minutes.\n2. Heat garlic and olive oil in a large enameled cast-iron skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just starting to brown, 8-10 minutes.\n3. Add chili and cook, stirring, until fragrant, 15-30 seconds.\n4. Add shrimp and cook over medium-low heat, stirring occasionally, until barely pink, about 5 minutes.\n5. Stir in parsley, sherry, lemon zest, and a generous pinch of salt. Remove from heat and let stand until shrimp are cooked through, 3-5 minutes.\n6. Serve in the skillet with crusty bread.
Wine Pairing: Light White